Food around the world

Chilla Makes 7-8 chillas


3⁄4 cups gram flour (sieved)
2 tbsp chopped onions
1⁄2 tsp ginger garlic paste
2 tbsp chopped tomatoes
1⁄4 tsp red chili powder
1⁄4 tsp turmeric powder
1⁄4 tsp crushed cumin seeds/ cumin seed powder
Salt to taste
3 tbsp water
Oil or ghee as required


1. In a bowl, add gram flour, chopped tomatoes, and onions, red chili powder, turmeric powder, cumin seed powder, and salt. Mix it well

2. Next, add water and use a beater to mix it so there are no lumps

3. Heat a nonstick pan, add ghee or oil to it on a low-medium flame

4. Once the oil is hot enough, use a ladle to pour the chilla batter on the pan

5. Spread it well on the pan and cook it on medium flame

6. Once you see bubbles on the top of the chilla, flip it on the other side and cook it for 2 minutes

7. Serve hot with ketchup or coriander mint chutney


You can also stuff this chilla between two slices of toasted bread with coriander mint chutney smeared on the interior of the bread slices. This becomes a chilla sandwich.

Meet Aahuti

Hi, I am Aahuti Sejpal. You will probably see me on Instagram posting about travel and vegetarian food or in restaurants trying new (and sometimes weird) food items or simply ...

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